Mocha Almond Fudge Ice Cream | Byron Talbott

SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: [email protected] MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: http://www.facebook.com/botalbott KITCHEN EQUIPMENT: KitchenAid: http://amzn.to/1uVzrxU KitchenAid Ice Cream Attachment: http://amzn.to/1kZxczP Mini Carafe: http://amzn.to/1s2x7AJ Mini Glass Pitcher: http://amzn.to/1sbWpf8 Induction Stove Top: http://amzn.to/1kZnP7f All Clad Sauce Pot: http://amzn.to/1qSiGlt INGREDIENTS: -Ice Cream: 2 cup cream 1/2 cup whole milk 1/2 cup granulated sugar 1 tbsp vanilla paste/extract/fresh seeds 2-3 egg yolks (depending on the size of the egg) 2 tbsp ground espresso or dark roast coffee -Hot Fudge: 1/2 cup cream 1 tbsp butter 2 tbsp corn syrup 2 tbsp brown sugar 1-2 tbsp cocoa powder 1/2 cup dark chocolate chips Thanks for watching!